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Cheesy Stuffed Squash by @avantgardevegan
via @veganscouts #veganscouts
1 Butternut Squash, washed & halved length ways
2 tbs Vegetable Oil
1 Leek, peeled, washed & chopped fine
2 cloves of Garlic, minced
2 tbs Fresh Sage, chopped
Cheese Sauce
1/4 cup Vegan Butter
1/4 cup Flour
3 cups Soy Milk/Cashew Milk
1/2 Onion
1 Bay
Pinch Nutmeg
Pinch Sea Salt & Pepper
1/2 cup Grated Vegan Cheese
1 tbs Nutritional Yeast
1 tbs Dried Chilli Flakes
Method
Roast the squash until softened.
Scoop out the filling, leaving a cm of flesh. Set the filling aside
Sauté the leek, garlic & sage.
For the cheese sauce, in a saucepan add the vegan margarine and place the pan over a low heat.
When the margarine is melted, add the flour. Using a spatular mix well. Cook the mix whilst stirring for a couple of minutes to cook out the flour. It should resemble a paste like consistency.
Gradually whisk in the infused milk (flavourings strained out), a little at a time.
Once you’d added all the milk, the béchamel should be creamy, if you want to make it cheesy, add vegan cheese & nutritional yeast.
Fold the leek mixture & some of the filling into the cheese sauce, then spoon the into the hollowed squash halves.
Bake the filled squash for 20 minutes or until golden.
Serve & enjoy!
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Vegan easy quinoa bean burger - simple ingredients you most likely have! (by @feelgoodfoodie) ⠀⠀via @veganscouts #vegangotgame⠀⠀⠀⠀⠀⠀⠀
INGREDIENTS:
1/4 cup uncooked quinoa
2/3 cup water
1 15 oz can black beans rinsed and drained
3 oz tomato paste
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup breadcrumbs
1 tablespoon olive oil
Burger buns and toppings of choice
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INSTRUCTIONS
In a small pot, cook the quinoa with water and add salt to taste. Bring a boil, cover and simmer for 14 minutes. Uncover and fluff with a fork.
In a large bowl, add the rinsed black beans and mash the bean fully with a fork or potato masher. Add the cooked quinoa to the black beans, then add the tomato paste, all the seasoning and the breadcrumbs. Form four patties.
Heat olive oil in a grill pan, place the quinoa burgers in the pan and fry over medium heat for about 4 minutes per side.
Build a burger with your favorite buns and toppings.
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Loaded Baked Potatoes by @thevegansara via @veganscouts #veganscouts
Recipe:⠀
Ingredients:⠀
2 medium russet potatoes (about 1 lb.), scrubbed and dried⠀
1/2 cup broccoli, steamed⠀
1/2 cup roasted mushrooms⠀
1/4 cup Vegan Crumbled Tempeh Sausage⠀
1/2 cup squash/cashew based cheese sauce⠀
plenty of herbage⠀
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How to make:⠀
Adjust oven rack to middle position and heat oven to 450 degrees. Poke several holes in each potato with tines of fork and microwave potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.⠀
Carefully transfer potatoes to oven and cook directly on hot oven rack until skewer glides easily through flesh, about 20 minutes.⠀
Remove potatoes from oven and make dotted X on top of each potato with tines of fork. Press in at ends of each potato to push flesh up and out. Top with squash/cashew based cheese sauce, Crumbled Tempeh Sausage, roasted mushrooms, plenty of herbage, salt, and pepper. Enjoy!
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‘Katsu’ Sushi Sandwiches or Onigirazus
By @thefoodietakesflight
via @veganscouts #veganscouts
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Japanese Sushi Rice
3 cups uncooked Japanese rice
1/2 cup rice wine vinegar (this type of vinegar is essential)
3 tbsp white sugar
1 1/2 tsp sea salt
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Preparing the rice
1. Wash the Japanese rice 2-3 times with water.
2. Cook in a rice cooker. 1 cup rice = 1 cup water)
3. While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.
4. Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.
5. Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate.
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#Repost @themindofbizzel
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Chocolate blueberry toasts with homemade hazelnut spread by @miss_gruenkern via @veganscouts #veganscouts
Recipe:
For the Raw Chocolate Hazelnut Spread:
1 cup raw hazelnuts
1/3 cup pure maple syrup
1/4 cup cacao powder
1/4 cup filtered water
2 tablespoons melted virgin coconut oil
1 teaspoon natural vanilla extract
Pinch of Celtic sea salt Throw all of the ingredients into your high-speed blender, and blast on high for about 1 minute, until smooth and creamy. Use the tamper, or stop the machine periodically and scrape down the sides of the container.
Transfer to a sealed glass container, and keep in the fridge.
Spread on a slice of your favorite bread and top with lots of fresh blueberries. Enjoy!
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We had the “protein” conversation with our neighbor the other day n I’m not judging the guy since he didn’t know anything about protein n where it comes from, but he was coming on strong until my husband asked him if he ever heard of anyone ever being protein deficient, that’s when he started asking qs instead of assuming things.. #alkaline #easyrecipes #alkalinefood #alkalinediet #alkalinevegan #alkalinelifestyle #drsebi #drsebiapproved #alkalineveganrecipes #plantbased #alkalineplantbaseddiet #organic #nongmo #electricfoods #alkalineelectricvegan #vegan #vegankids #veganrecipes #vegandinner #veganiseasy #holistichealth #holisticnutrition #vegasvegan #foodinspiration #plantspower
If only we could all be as loyal to each other as our dogs are to us. Tag a dog lover .
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For more good vibes hit the follow button or follow my music page @tigobmusic #perseverance perseverance #tribe #healer #naturalremedy #herbs #minerals #nature #wakeup #herbalmedicine #organic #alkalinevegan #vegan #sacredgeometry #african #electricfoods #alkalineliving #plantbased #meditation #alkalineveganrecipes #veganfood #alkalinefood #alkalinediet #melanin #yoga #consciousness #buddhism
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